Allspice Peach Pickled
Serve with summer salads and chicken.
convert
measurements
1.8 kg peaches
900 g sugar
600 ml white vinegar
1 tbsp whole cloves
1 tbsp whole allspice
2 cm root ginger
2 cm cinnamon stick
rind of 1/2 lemon
1. Skin, stone and quarter the peaches. Thinly slice the lemon rind.
2. In a pan, carefully dissolve the sugar in the vinegar. Crush the spices
and place in
a piece of muslin with the lemon rind. Add this to the pan. Add the fruit
and simmer until soft.
3. Drain the fruit and put into warm sterilized jars. Boil the vinegar until
it starts to thicken.
Remove muslin bag and pour the vinegar syrup over the packed peaches until
they are completely
covered. Seal firmly and store for 3 months.
For good and evil, man is a free creative spirit. This produces
the very queer world we live in, a world in continuous creation and therefore
continuous change and insecurity.
- Joyce Cary